基于氨基酸特征分析的西湖龙井茶鉴别方法研究

Study on the Identification of West Lake Longjing Tea with Amino Acids

通过酸水解方法检测50份龙井茶叶样品中氨基酸的含量,以相对氨基酸含量为指标,通过主成分分析,建立区分西湖龙井(XHLJ)与非西湖区龙井茶(NXHLJ)的方法。结果表明,通过主成分分析,提取出3个主成分,累计贡献率为75.7%,Glu、Arg、Phe和Tyr的影响相对较大。因此,酸水解氨基酸对龙井茶的地域初步区分有一定的作用。

The contents of amino acids in 50 Longjing tea samples were measured after hydrolyzing by hydrochloric acid. Then the West Lake Longjing and non-West Lake Longjing were differentiated based on the relative contents of amino acids which were analyzed by principal component analysis （PCA）. The results showed that 3PCs could be extracted,the cumulative contribution rate was 75.7%, and the most important factors were Glu, Arg, Phe and Tyr. Consequently, amino acids may play a role in the geographical tracing of Longjing tea.